Steak Fajitas
Enjoy sizzling steak fajitas at home with bold seasonings, tender slices, and a touch of lime for the ultimate flavor.
Ingredients
For the marinade
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- to taste black pepper
- 2 tablespoons neutral oil (like avocado or canola)
- 1 lime juice juice from 1 lime
For the fajitas
- 1 pound flank steak or skirt steak can use sirloin as an alternative
- 2 bell peppers mix of red and green for color and flavor
- 1 yellow or sweet onion
- 4 tortillas flour or corn flour for soft and stretchy, corn for traditional taste
- to taste sour cream, salsa, shredded cheese, cilantro, avocado, pico for topping
Instructions
Marinate the steak
- In a bowl, stir together chili powder, cumin, garlic powder, paprika, salt, black pepper, and oil. Add juice of 1 lime.
- Coat the steak with the marinade and let it sit while you slice the veggies (at least 10 minutes).
Prepare the vegetables
- Slice the peppers and onions into thin strips.
Cook the steak
- Heat a heavy pan until hot and add a splash of oil.
- Sear the steak for 3 to 5 minutes per side, depending on thickness and desired doneness. Remove the steak from the pan and let it rest.
Cook the vegetables
- In the same pan, add sliced peppers and onions with a pinch of salt. Cook until softened and browned.
Combine and serve
- Slice the rested steak against the grain into thin strips and toss it back into the pan with the veggies for 30 seconds to warm.
- Finish with a squeeze of lime juice before serving.
Notes
For meal prep, slice vegetables up to 3 days in advance, and marinate the steak overnight if desired. Reheat in a skillet before serving.